Pork and Chive Gyoza

Method

1. Mix pork, chives, cabbage, soy sauce, ginger, garlic, sesame oil and salt until sticky.

2. Place a spoonful of filling on each wrapper, wet the edge, then fold and pleat to seal.

3. Heat oil in a large nonstick skillet over medium-high heat. Arrange gyoza flat side down and fry 2 minutes until golden.

4. Add the water, cover and steam 5 minutes. Uncover and cook until the water evaporates and bottoms are crisp.

5. Stir the dipping sauce ingredients together and serve alongside.

• japanese
• dumplings
• pork

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